Newman, Kara (20 April 2011). "Spirited Traveller: Why Madrid serves the best gin and tonic". London Free Press. Reuters . Retrieved 23 May 2011. Fabricant, Florence (23 June 2009). "A Couple of Gins With Attitude". The New York Times . Retrieved 23 May 2011.

Citadelle Gin Reserve is aged in Cognac casks, which minimizes the citrus flavor. [9] Awards [ edit ] Maison Ferrand Distillery and the SW corner of France is best known for its Cognac. But perhaps the boldest part was the revelation that during the offseason when they legally couldn’t distill Cognac, they could distill gin. The government finally relented in ’95, and so began the magic of open flames and pot stills: Citadelle Gin was thusly born. Tasting Notes Citadelle Gin er en prisvindende fransk gin med en vidunderlig smag. Den har den klassiske smag og duft af enebær, og hvor renheden og finessen gør den til en af de allerbedste gin på markedet. Det er derfor heller ikke uden grund, at den har vundet et hav af priser og medaljer gennem årene. That’s why I thought it was really important to create something like Rouge, to say let’s make natural spirits and show you can do beautiful, 100% dry gin, and make it delicious. So that’s what we did.” The taste begins quietly until the aromatics re-enter the nose. The middle begins with fresh bright juniper, turning more crisp and bold. The finish is what sets Citadelle Gin apart from its peers: really bright, a touch sweet and strongly aromatic: cardamom, angelica, nutmeg, a wide array of baking spices which melds into a more sharp licorice and fennel on the finish. Generally spice forward and slightly contemporary with a juniper base.Because Citadelle Gin is made using an open flame, the distiller has maxium control. With such control, the distiller can create a caramelisation, giving the spirit a unique texture which feels amazing in your mouth. Naked flame distillation requires a lot of care and attention because the spirit is 'cut' very precisely. 'Cutting' is when the spirit vapour is seperated into three parts - the 'head', 'heart', and 'tails'. The 'heart' is the best part of the spirit and is used to make Citadelle Gin. Distillation using an open flame also means that the spirit is made in small batches, making Citadelle Gin a rather hard-to-find spirit and something very special indeed. Denne Citadelle Gin er uden tvivl en af de helt store spillere på gin-markedet. For at fremstille denne gin, har man brugt hele 19 forskellige krydderier. Den bliver destilleres tre gange for at opnå den delikate bløde smag, og dermed skabe den perfekte balance mellem de fyldige smags- og duftkomponenter.

Citadelle Gin is half revival, half new innovation: the revival is based on one the first gin produced in France at the “Citadelle.” The innovation is in the where and the how. Citadelle is officially a London gin, though the spirit's production is a little more complex than you might think. The spirit is produced in Charentais pot stills which can hold up to 25 hectolitres. Citadelle is also unique in that naked flamed distillation is used, meaning there is no steam. 18 botanicals, as well as juniper berries, go into every bottle of Citadelle Gin. Not included in the spirit is added sugar, making Citadelle Gin a pure drink which does not need sweeteners to hide its taste. Naked flame distillation, that's the Citadelle Gin way Old Tom Gin: There are no set guidelines for this style of gin, but it is sometimes sweetened with a bit of sugar or other botanicals, licorice is occasionally added, and it can be barrel aged (which is another style of gin in and of itself). Current examples of Old Tom gin come from Barr Hill in Vermont, Ransom in Oregon, and Hibrimi in Iceland. Perhaps it's the gin talking, but I can't help agree. It is pretty much perfect, and without the complicated distillation process and all its unique blend of botanicals and that giant egg-shaped cask, Citadelle would not be the same delicious spirit it is now. Gin was thought of as the starting point for greater things – not a spirit celebrated in its own rightWaiting at the foot of paradis, in front of a cast-iron set of gates, is McFadyen. Beyond the bars, ancient-looking bottles glitter in the half light. "Some of these have been here longer than Alexandre," he says, audibly sighing at the sight of so many unusual and, in some cases, rare bottlings. Shake the gin, lemon juice and sugar syrup with ice in a shaker, double-strain into a tumbler filled with crushed ice. Drizzle crème de mure on the top and garnish with a lemon slice and a bramble. The UK remains a very important market for us, and I hope people get what we’re saying. We need to pay attention and say no to artificial products; gin has got so much heritage and beauty.”